SEVEN LAYER VEGETABLE SALAD

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Seven layer salad is a classic that has been around for many years.  My family has made this salad for as long as I can remember.

Seven layer salad

Seven Layer Salad is one of my favorites. Perfect for any gathering and everyone loves it. Make it in advance and enjoy it the next day. This is a very versatile salad, as you can add anything you like to it. A quick and easy dish to add to any buffet, holiday meal or just make it because your family likes it.  This salad won’t last long and is one you will make over and over again.

Ingredients for seven layer salad:

1/2 head iceberg lettuce coarsely chopped
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1 (l lb.) can small peas, drained or can use frozen peas
1 1/2 cups mayonnaise
1 1/2 teaspoons sugar
Grated Parmesan cheese
4 slices bacon cooked and crumbled
(Can use bacon bits instead of bacon)
 
Seven layer salad
 
Layer vegetables in order listed in a 2 quart bowl; spread mayo evenly over top. Sprinkle with remaining ingredients in order listed. Cover and chill for 8 hours. Note: Can add a layer of carrots, tomatoes, or shredded cheese!  Enjoy.
 
If you love salads, check out our recipe for this great Amish Pasta Salad.   
 
Seven Layer Vegetable Salad
Prep Time
10 mins
Total Time
10 mins
 

This is a classic recipe for Seven Layer Vegetable Salad.

Course: Salad
Cuisine: American
Ingredients
  • 1/2 head iceberg lettuce coarsely chopped
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 1 l lb. can small peas, drained or can use frozen peas
  • 1 1/2 cups mayonnaise
  • 1 1/2 teaspoons sugar
  • Grated Parmesan cheese
  • 4 slices bacon cooked and crumbled
Instructions
  1. Layer vegetables in order listed in a 2 quart bowl; spread mayo evenly over top. Sprinkle with remaining ingredients in order listed. Cover and chill for 8 hours.
Recipe Notes

Can add a layer of carrots, tomatoes, or shredded cheese! Enjoy.

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11 Comments

  1. How many does the Seven Layer Vegetable Salad serve?

    • The Southern Lady says:

      Hi Cheri,

      It’s in a 2 quart bowl which is 8 cups. So depending on serving size, it will probably serve 6-8 people.

  2. Judy Meyer says:

    Some of my folks don’t like peas, so now I substitute broccoli. If it’s just a few of us, they will eat whatever layers I make, as long as the bacon and cheddar cheese are there! I’ve used red bell pepper at Christmas with the broccoli and called it Christmas salad.

  3. I make it how my aunt always made it: Head of lettuce, crisp fried bacon, very thinly sliced red onion, thawed frozen peas, frozen spinach thawed & moisture removed, Swiss cheese torn into bite sized pieces, 1 cup mayo, 1/4 c miracle whip. So good!

  4. Always better the next day

  5. Jan Lewis says:

    I’ve made this for years but use grated cheddar instead parmesan. It’s a family favorite especially at our Easter gathering.

  6. Sonya Morgan says:

    We use lettuce,frozen English peas,green onions,bacon bits,boiled eggs,shredded sharp cheese and hidden valley ranch dressing any other doesn’t taste the same. Reserve enough bacon bits to sprinkle heavily on the top.

  7. I live in ohio and make this salad a lot its very good .I SOMETIMES ADD IN BROCCOLI AND CAULIFLOWER CUT SMALL.

  8. LOVe this one, I’ve ate it since I was little at my Granny’s, I fix it all the time. We use frozen peas in it instead of canned. They have a better taste and texture. Helps to keep the salad cold while they thaw also. Now I need to go fix some…… 🙂

  9. I made this for every picnic years ago. I make it in a 9X13 pan…so the dressing gets spread out and you get some with each serving. It’s so pretty in a glass bowl though.Balisha

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